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Thursday, May 22, 2008

Sweet Blanc (sweet bun with cream cheese filling)

I really want to try this recipe for a long time, or at the time that I got this book: ............. This bread is cute and it’s delicious too, the taste of sweeten bread go very well with sweet cream and strawberry (I have to admit that I got a tangy strawberry but if you can find a sweet one, this bread will be very good). The dough is easy to work with too, even you don’t want the filling the bread is great on its own. I make this recipe for many times because my family love the soft texture of this bread.

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. Gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.